Scallops with Zucchini and Sun-Dried Tomato Linguine Recipe
This BUITONI® Supper Star-winning recipe is a bright, fresh balance of Italian flavors and decadent seafood.
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Cooking tools:
- Microplane
- Potato peeler
- Chef's knife
- Cutting board
- Nonstick skillet
- Pot
- Colander
- Tongs
- Measuring spoon
- Measuring cup
- Serving platter
- Paper towel
- Stove
Ingredients
- 1 package BUITONI Refrigerated Linguine (9 oz.)
- 1/3 pound fresh scallops
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 zucchini
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 small shallot
- 2 cloves garlic
- 1/3 cup minced sun-dried tomatoes in oil
- 1/2 teaspoon Meyer lemon zest
- 2 teaspoons Meyer lemon juice
- 2 tablespoons chopped fresh basil
- 1/4 cup finely grated Parmesan cheese
- 1 tablespoon oil from jar of sun-dried tomatoes
- Additional lemon wedges
- fresh basil and grated parmesan cheese for garnish
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